Celeriac and apple rémoulade with crab

Celeriac and apple rémoulade with crab

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is my twist on the French classic, with apple for sweetness and the crab to make something special. The chilli flakes bring the flavours together and give the dish a lift.

For the salad

Ingredients

Quantity Ingredient
1 quantity Raw celeriac with lemon and capers
1 tart eating apple, cut into batons the same size as the celeriac
100g crab meat, (optional)
pinch chilli flakes

For the mayonnaise

Quantity Ingredient
1 large egg
1/4 lemon, juiced
1 teaspoon dijon mustard
150-170ml flavourless vegetable oil

Method

  1. First make the mayonnaise. In a tall blender, blend all the ingredients except the oil. Then pour in the oil in a very slow, steady stream, blending constantly, until it forms a thick sauce. The mixture should be emulsified and creamy with a nice yellow tint. If it splits, remove from the blender, add a new egg yolk to the blender, turn it on, then slowly pour on the split mixture. Store in a sealed jar in the fridge.
  2. Add the apple and half the crab (if using) to the raw celeriac with lemon and capers, then mix in half the mayonnaise (keep the other half in the jar in the fridge for up to four days for general use).
  3. Serve the rémoulade topped with the rest of the crab (if using) and the chilli flakes, with crusty rye bread, or soudough bread, on the side.

Storage

  • Mayonnaise will keep in a sealed jar in the refrigerator for four days. The rémoulade is best eaten fresh, but will keep for three days in a sealed container in the fridge.

Cook natural

  • We all know it’s good to eat a balanced diet, but sometimes forget that this includes eating plenty of raw fruit and vegetables, even through the winter. Some are better for us when consumed raw, as this keeps certain nutrients, enzymes and vitamins intact. For instance, beetroots have 25 per cent more folate, a type of vitamin B, and red peppers have more vitamin C, when raw. I find that I have more energy when eating plenty of raw food, too.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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